Fondue Wellington Recipe


Preparation Time5 MinDifficulty LevelMedium
SpecialityMain Ingredient


 Beef tenderloin1 1⁄2 Pound, trimmed and cut into 1-inch cubes
 Red wine vinegar2⁄3 Cup (10.67 tbs)
 Catsup1⁄4 Cup (4 tbs)
 Soy sauce2 Tablespoon
 Onion1 Medium, sliced
 Garlic clove1 Small, minced
 Dry mustard1⁄2 Teaspoon
 Refrigerated crescent rolls16 Ounce (Two 8 Ounce Each Packages, 16 Rolls)
 Canned liverwurst spread4 3⁄4 Ounce (1 Can)
 Cooking oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3177 Calories from Fat 1640

% Daily Value*

Total Fat 183 g280.8%

Saturated Fat 61.5 g307.3%

Trans Fat 0 g

Cholesterol 1289.1 mg

Sodium 6034 mg251.4%

Total Carbohydrates 147 g48.9%

Dietary Fiber 12.3 g49.2%

Sugars 61.9 g

Protein 227 g453.5%

Vitamin A 407% Vitamin C 51.5%

Calcium 64.2% Iron 152.4%

*Based on a 2000 Calorie diet


In skillet cook meat, uncovered, over medium-high heat till medium done, about 12 minutes; turn occasionally.
In large bowl, mix vinegar, catsup, 1/3 cup water, soy sauce, onion, garlic, and mustard; add meat.
Cover and chill overnight; stir occasionally.
Drain meat; reserve marinade.
For each package of rolls, separate dough into 4 rectangles; pinch together well along perforations.
Spead liverwurst on dough to within 1/4 inch of edges.
Cut each rectangle into fourths.
Place a meat cube on each quarter of dough; fold dough over meat.
Repeat for remaining dough.
(If desired, refrigerate for 2 to 4 hours; remove from refrigerator and let stand at room temperature 1/2 hour before cooking.) Pour oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat to 375°.
Add 1 teaspoon salt; transfer to fondue burner.
Using fondue fork, cook meat in hot oil 2 to 2 1/2 minutes.
Meanwhile, drain reserved marinade.
Heat; use for dipping.